Easy Coconut Curry


This curry is amazingly quick and easy to prepare.

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In fact, it’s so easy and affordable that it makes me wonder why we ever spent money on take-out Thai food. This dish can be ready faster than the delivery version, and because you’re making it at home, you get to control the flavor.

Make it as sweet or spicy as you like!

Easy Coconut Curry
serves 2-4

Adapted from this recipe

Ingredients:

For the sauce:

1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk*
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed
2 cups water

*When using canned coconut milk, I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Directions:

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

curry

Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!

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4.9 from 22 reviews
Easy Coconut Curry
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
An easy curry dish that's quicker to prepare than ordering take-out!
Ingredients
For the sauce:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk*
  • 1 tablespoon tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • ½ teaspoon salt
To complete the dish:
  • 1 sweet potato, chopped
  • 1 lb. assorted vegetables, chopped
  • 1 cup quinoa, rinsed
  • 2 cups water
Instructions
  1. To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  2. In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
  3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Notes
*When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1¾ cup fresh coconut milk.

Hope you enjoy this curry as much as we do!

Reader Feedback: What’s your favorite type of take-out food? Thai food had been ours up until recently, but now we hardly have the need for it!

Comments

  1. says

    Wow, sounds great! I’ve been looking for a coconut curry recipe lately, so now I know what to make. What’s in the sauce in the first picture — did you use white sweet potatoes?

    Thanks,
    Mandie

  2. says

    I’m so excited to try out this recipe! Definitely will be doing it sometime this weekend. I’ve been all on the curry train randomly.

  3. C says

    I don’t like the taste of coconut milk. Can I use almond or hemp milk? How can I make the consistency similar to coconut milk?

  4. says

    I made this recipe for lunch and it was so easy and delicious. I used about double the amount of vegetables and spices and added a can of stewed tomatoes and it came out perfect! Since I have a tons of veggies from my CSA, I used a combination of sweet onions, broccoli, summer squash and a yam. Thanks for the recipe. ps I LOVE your recipes!!! xo

  5. says

    I love thai and indian take out! My weekly treat is Indian take out every Sunday ;-) I am a creature of habit. Can’t wait to try this delicious looking recipe! Thanks!!

  6. Jessica says

    I made your curry the other night for dinner. My husband and I love it. Thank you for your delicious, healthy recipes. I have tried many of them. Your grain free chocolate chip cookies are my favorite :)

  7. says

    I made this last night with my own curry spice blend, delicious! My friend was skeptical when he saw it lacked meat but he loved it so much! Thanks for this one

  8. Judy Taylor says

    Easy to make and delicious. Definitely will be on my list to make again soon. (and again, I’m sure.) Thanks for all your great recipes – haven’t tried one yet that wasn’t delicious.

  9. Chrissy says

    I just made this wonderful curry and used honey (didnt have maple syrup) and I have to say it was so yummy my hubby & I polished off two plates each. It was the best….thank you for a great recipe website. Also wanted to mention I made the cauliflower based pizza last night and that was also a hit!

  10. Amy H. says

    I made this dish for the first time tonight. My entire family loved it!I decreased curry powder to 1 T. to make it more kid friendly and increased maple syrup to 2 T. total. GREAT RECIPE…very quick to make and I always have the ingredients on hand!

  11. says

    I almost never post comments on blogs but this recipe is so good I just have to leave a comment! Only took 30 minutes to make from start to finish using broccoli, carrots, and peas. Such a simple and clean tasting meal, I’ll definitely be making this again soon.

  12. says

    Made this recipe last week and it is delicious! My husband really liked it as well. Thanks so much for posting this and for all the other wonderful recipes as well.

  13. Tara says

    I made this tonight and it was delicious! My husband and I both loved it, as did my 2 and 4 year olds. Next time I will have to double it, because we ate it all in one sitting!

  14. Bonnie says

    Like Terry, I am wondering if this meal can be made ahead of time and frozen? I have a large crowd coming and wish to get as much done ahead of time as possible. Can’t wait to try it!

  15. April says

    I found this recipe to be addictive. SOOOOO good! I really love how simple it is to make also. Each bite with sweet potato was even better! What a fantastic combo! I could seriously eat this every night. Unfortunately my husband and kids did not like this. Maybe for this recipe you have to like curry? Of course I DON’T typically like curry but I LOVE this recipe. Go figure.

  16. Martha says

    Made this tonight using a new bottle of curry powder and the sauce was delicious. However, the sweet potatoes cooked quicker than I expected and I ended up spooning them out before adding all my other vegetables. Then the veggies cooked longer than I intended due to waiting for a friend to come to dinner. In the end, the sauce had lost it’s flavor. :-( Do you think the extra simmering combined with the water leaching from the vegetables is what did this? Next time I’ll make sure my vegetables are ready to go in and don’t get overcooked, but maybe I should just steam them first also and not cook the curry so long? Does curry sauce lose it’s flavor when simmered for too long?

  17. Shiela says

    I made it tonight and added 4 drops of lemon oil, and used cauliflower, broccoli, celery, onion, green pepper and chicken, all stir fried in coconut oil prior to adding to sauce. I threw in a handful of peanuts and some unsweetened coconut to garnish. Mild but tasty.

  18. II says

    Hi! I have never made any sort of Curry before, but have had it many times in restaurants, and have quite enjoyed it. However, this recipe didn’t taste like what I remember, and the sauce seems to have a pumpkin pie aftertaste. My other family members also said that it seemed to have an aftertaste of pumpkin pie, so I know it’s not just me. Have you ever heard this before? Is there a particular ingredient that might be causing this flavor? Did we purchase the wrong kind of Curry powder?

    Thanks,

    I

  19. Sue says

    Transported me to an Indian or Thai restaurant it was so good. Used only chopped kale and carrots for veggies, and mixed the cooked quinoa directly into the sauce before serving. Now I have a go-to versatile curry recipe that tastes fantastic!

  20. debbie says

    This is the first time that I have left a comment on a recipe that I have tried on Pinterest but I just had to post this! This easy meal was not only quick to make but it was absolutely delicious! I made mine with Red Quinoa!

    Thanks for posting this! It will be a new addition to my Indian recipes! It’s really good with Chicken Masala!

  21. Jennie says

    This recipe was simple and so satisfyingly good!! This will become a regular in our house. THANKS for the yummy easy recipes.

  22. Hana says

    I LOVE this recipe! Basically a staple for me. I am just wondering if you (or anyone else) has tried using a combo of spices instead of just curry? Like coriander, cumin, tumeric, etc, and in what proportions? I was thinking of experimenting tonight but will hate if I screw up a batch!

  23. Ellyn says

    I was really craving coconut curry , so I did a search and found the lovely recipe. The pictures are beautiful and it looked delicious. I made it last night and didn’t have coconut milk, but had coconut cream, so I used that instead. Big mistake because I didn’t realize how much sugar is in coconut cream and still added the 1 T. of maple syrup. The sauce came out WAY too sweet and I ended up adding whole milk to try and dilute the sweetness. It helped, but now I think I might go out to buy coconut milk – unsweetened – to add to the leftovers so we can still enjoy it – it made a lot of food. I added extra firm tofu and sauteed before hand. I omitted the sweet potato and glad I did – would have been even sweeter had I added that. I did add sauteed red and green peppers as well. I think it’s worth another go since I was the one who messed it up :-). I don’t think I will add the maple syrup next time and will taste the sauce FIRST and then see if it needs it. Maybe add LESS maple syrup.

  24. says

    I made this last night and was super happy with it! I love sweet potatoes and was super excited I have another meal to include them in! Thank you!

  25. Rachel says

    My fiance and i are in love with this recipe. We use rice instead of quinoa and then sweet potato and cauliflower…It’s the best.. Thanks!!!

  26. mike says

    I am going to cook chicken strips on my smoker and want to use a curry sauce as a glaze while smoking…. would this be a good recipe?????

  27. Andrea says

    This recipe was delicious and very quick, even for a notorious slow poke like me. And it’s easy to customize depending on what I have on hand.

    I made this with rice instead of quinoa, soy sauce instead of tamari, and Jamaican style curry powder since that is what I had on hand. I added broccoli, carrots and sugar snap peas. I think I will leave the snap peas out next time since that flavor didn’t go all that well with the coconut and curry flavors. I also flavored my rice with a little coconut oil and a dash of the curry powder before cooking it in the rice cooker.

    If you want to add some protein like chicken, fish, or tofu, I think this recipe leaves plenty of room for that too.

  28. Tiffany says

    I made this sauce and it was so simple yet so amazing. I decided to add some rosemary bc it goes so well with coconut. Thanks for posting. My belly is happy:)

  29. Jill Sweeny says

    Just made this for the first time and it is AWESOME! This is the best new thing I’ve tried in a very long time!

  30. Stephanie says

    So easy and so quick! Thank you so much. I made it for my Dad and I and there was none left :) So nice to be able to throw in what every veggies are hanging around the fridge and get something delicious!!

  31. says

    loved this. was exactly what i was looking for. thanks! i had some extra limes laying around so i squeezed them in and it was quite a nice addition.

  32. Teresa says

    Sooo yummy!!!! And it came out great! The ingredients are perfect, delicious and it makes ur tummy feel better after eating it. It is my boyfriends fav dinner now! We enjoyed it and making it was really fun, now we know how to eat Quinoa too. lol. thank u for this super yummy recipe!!

  33. Angela says

    This was awesome!!! So easy and yummy! Love that it’s clean eating. Can’t wait to make again. I skipped the onions due to a food sensitivity and used fish sauce instead of soy sauce since I’m avoiding soy. I don’t believe it changed the outcome of the original recipe much, if any. I did it the busy mom way and put everything together, brought it to a simmer, turned on the oven to 300 and once it hit 300, turned off the oven, put the covered pan in the oven and let it sit in there and slow cook for 2.5 hours. We had a birthday party to go to. When we got home it was perfectly cooked and ready to eat. I used sweet potatoes and cauliflower for the first run and LOVED it. Posted this to Pinterest and sharing with my vegan co-workers. Thanks for the recipe.

  34. SnowOne says

    I was searching for a healthy and easy curry sauce. This is it!! Thank you! I used Almond Breeze Unsweetned Almond Coconut Milk to reduce the fat. The sauce was thinner than normal curry but it was still excellent. Next time I might throw a few raw cashews in and then toss the sauce in the Vitamix.

Trackbacks

  1. […] Just wanted to give a quick shout out to the dinner we had tonight — a vegetable curry in a coconut milk-based sauce. It was so easy to make and it was delicious. We followed the directions for the sauce but mixed it up in other ways. The veggies we used were: baby spinach, a yam, 1 yellow bell pepper, 1 red onion, garlic, and cauliflower (a small head that we had chopped, blanched, and frozen a couple of weeks ago). We also added lentils. (NOTE: Trader Joe’s pre-made lentils are amazing. Go buy them!) We’ve included a picture of what it looked like simmering on the stove. Go to this link for the recipe: http://detoxinista.com/2013/07/easy-coconut-curry/ […]

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